Em the nutritionist’s healthy eating hacks

Why do you think people are so confused when it comes to healthy eating?

"I think the confusion mostly stems from how trend-driven our perception of eating is, thanks to social media and fluctuating diet culture. There's so much noise about what's 'in' or 'out' in terms of food that it becomes challenging for people to just enjoy eating without second-guessing their choices. The key should be simplicity and enjoyment in food, not constant worry about if you’re eating the right trend."

“If there’s a toast combination I eat on repeat, it’s this one,” says Emily.

What’s your ethos when it comes to eating a healthy diet?

"My ethos is all about finding that sweet spot where delicious meets nutritious without it feeling like a chore. I focus on recipes you can look forward to making and eating, ones that leave you energised and happy. It’s not about cutting out or restricting; it's about creating meals that enhance your life and fit seamlessly into your everyday routine."

“These are the perfect lighter but protein-packed dinner option,” says Emily.

 
Which store cupboard ingredients do you keep on hand to create healthy but delicious meals quickly?

“In my kitchen, you'll always find a selection of precooked grains and tinned legumes for a quick meal foundation and balance carb. I also stock up on antipasti like olives, capers and sundried tomatoes, which not only add vibrant flavours but also help diversify my dishes. A good extra virgin olive oil is essential for dressing and cooking—it’s fantastic for its heart-healthy fats, which are crucial for boosting the absorption of vitamins and antioxidants in other foods. For spices, I love the M&S pre-mixed seasoning range; the coconut and lime blend is a favourite.”

Made with mostly storecupboard ingredients, Emily says this is, “my go-to lunch recipe that keeps me energised all afternoon.”

 
Can you share any tips for people who struggle with finding time to cook healthy food? "One lifesaver for me is batch cooking and opting for healthy convenience foods, like pre-cooked grains, pasta sauces, precooked proteins. Spending a bit of time prepping meals for the week can save much hassle on busy days. Also, keep your meals simple; a nourishing and tasty dish doesn’t have to involve complex recipes or exotic ingredients. It’s all about maximising the flavour of a few good-quality components."

“The flavour of banoffee is one of my favourites,” says Emily, “this is a fibre-rich, energising way to start your day.”

Tell us about ‘So Good’ – what can people expect from the book? "‘So Good’ is a collection of recipes that embody my philosophy of no-fuss, delicious, and healthy eating. I design food you want to eat, but by a nutritionist. Readers can expect dishes that are straightforward but exciting, aimed at nourishing the body and soul. The recipes are accessible, with a focus on delicious flavours and ingredients that are easy to find, ensuring anyone can get into the kitchen and start cooking up something that’s not only good for them but also genuinely enjoyable to eat."